Four Brewers: Craft Beer and Homebrew

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[S2/E23] On Location at "Dr. Bill" Sysak's Legendary Cellar Jun 08, 2015

Show notes

Season 2, Episode 23 – This week, we’re discussing beer cellaring with the legendary “Dr. Bill” Sysak at his home in Escondido, California.

This week’s blog post was provided by Yvonne England [John’s super-rad girlfriend]. You’re welcome. [Bracketed commentary supplied by John Holzer.]

This week, we go see Dr. Bill Sysak, the Craft Beer Ambassador for Stone Brewing Co.. He “handles the beverage philosophy” for Stone. We’re pretty sure he made that shit up, but it’s cool [He didn’t make it up]. He’s Dr. Bill. He can get away with it. He’s been around the craft beer world for a while, so he’s a great resource on all things beer. He’s known for cellaring (dudes, he’s been doing this for over three decades), so that’s why we went to his cellar.

“Dr. Bill” Sysak

We start the show with a 2012 Double Bastard Ale by Stone Brewing Co. As John eloquently notes, this beer cellars well, transforming into a beautiful beast filled with cameral and winter fruit loveliness [John didn’t say that].

Stone Brewing Co. – Double Bastard Ale 2012

Dr. Bill gives some advice on cellaring: if you’re getting a beer that you want to cellar, buy a case. Taste one fresh. If you like it, drink it all! But, if you want to start cellaring it, here are some rules (feel free to mix shit up). Look for 8% or stronger, bottle conditioned, and darker is better. Keep it temperature controlled—red wine temps, whatever that means [55º-65º]. Avoid extreme temperature fluctuations, direct sunlight, and minimize oxidation [This last one is direct more towards brewers]. Belgian tripels, stuff with wild yeast strains, and sour beers are also great to age.

Thomas Hardy’s Ale, Vintage 1996

John gets into a few details on his crazy cellaring adventures. He went a little nuts, initially [I did]. He admits it [I do]. He saw Bill’s cellar years ago and went bananas with The Bruery beers. It got out of control. Don’t do this [or, do]. Dr. Bill suggests a few styles to get you started (Barely Wines, Imperial Stouts, and so on). Then he provides a few specific beers: Big Foot, Old Guardian, Old Crustacean, and Old Fog Horn. If you’ve bought a case to cellar, try them every 6 months. When it peaks [you think it’s tasting great], drink them. Throw a party. Invite us [yes, do this].

[Insert this epic Thomas Hardy’s Ale from 1996 that Yvonne trollishly forgot to mention…]

Then Dr. Bill drops a bomb: saisons. You can cellar that shit. It’s risky, but potentially worth it. Matt disagrees [does he?]. He’s Matt. He does that. If you remember, we recently had a bad experience with an bad saison, but Dr. Bill explains it away: Nuance in brewing. A burnt kettle. It was unintentional. It was a bad side of brewing. These things happen you guys. Cool your jets [yes, do this].

If you want to learn more about cellaring beyond this episode, and you like to read, check out Patrick Dawson’s Vintage Beers book. It’s a great, scientific resource on cellaring. But, as Dr. Bill notes, it’s a practice. You should play around with it. Experiment.

BREW THE SHIT OUT OF IT.

[Thanks, Yvonne.]

Links to things from this week’s episode:S2/E23 Show Outline

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[S2/E22] The Lost Abbey Ultimate Box Set, Part 2 Jun 01, 2015

Show notes

Season 2, Episode 22 – This week, we’re drinking the final six beers from the Ultimate Box Set, Tracks 7-12.

We’re flipping the record to side B this week and sampling Tracks 7-12 from The Lost Abbey Ultimate Box Set. Be sure to check out part one where we sampled Tracks 1-6 because they were pretty killer brews. We’ve gone full Satanist at this point, mostly due to the hellish theme of the box set beer names, and of course, the alcohol.

Just a reminder: The “Bonus Track”, Track #13 (Message in a Bottle), will be a Patreon-only episode, exclusively for our Patreoneers on Patreon. If you’re not a supporter, maybe consider supporting 4B on Patreon?

The Lost Abbey Ultimate Box Set

Here are Tracks 7-12:• Track #7: The Devil Inside• Track #8: Number of the Beast• Track #9: Knockin’ on Heaven’s Door• Track #10: Bat Out of Hell• Track #11: The Devil Went Down to Georgia• Track #12: Heaven and Hell

Overall, we LOVED Tracks 6 and 12, but this was truly an awesome compilation of beers. Cheers to everyone at The Lost Abbey for crafting such unique and stellar brews, and for putting this box set together.

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E22 Show Outline The Lost Abbey

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[S2/E21] The Lost Abbey Ultimate Box Set, Part 1 May 25, 2015

Show notes

Season 2, Episode 21 – This week, we crack open The Lost Abbey Ultimate Box Set and sample Tracks 1-6.

This week we’re [stage] diving into what is quite possibly one of the most sought after items in the world of craft beer, The Lost Abbey Ultimate Box Set. There have been talks to open this box set on the show since the beginning of Four Brewers, and now we are finally delivering with this two part Box-Set-blowout-bonanza. Given the intensity and quantity of the 13 beers in the set, we decided to split the Box Set between two episodes. This episode is focusing on “Tracks” 1-6, and next week’s will feature the final six Tracks, 7-12. The “Bonus Track”, Track #13, will be a Patreon-only episode, exclusively for our Patreoneers on Patreon. If you’re not a supporter, maybe consider supporting 4B on Patreon?

The Lost Abbey Ultimate Box Set

If you’re unfamiliar with The Ultimate Box Set, it’s essentially 13 beers that were blended and bottled in 2012 by The Lost Abbey. Each beer was inspired by different a rock & roll song and beers were released every month-ish, with the final Box Set made available to purchase in November of 2012 to lucky individuals who won the opportunity to purchase one. Each winner could purchase up to two Box Sets, and that’s how John acquired his (this is his Box Set, by the way. Thanks, John!). Local beer geek and friend, Kasey Spatz, offered John the Box Set, so without her this show wouldn’t be possible. Thanks, Kasey!

Here are Tracks 1-6:• Track #1: Runnin’ With the Devil• Track #2: Stairway to Heaven• Track #3: Hell’s Bells• Track #4: Sympathy For the Devil• Track #5: Shout At the Devil• Track #6: Highway to Hell

Tune in next week for Tracks 7-12. Until then…

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E21 Show Outline

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[S2/E20] John and Matt's Brett Saison May 18, 2015

Show notes

Season 2, Episode 20 – This week on the show, we’re back in the studio in classic Four Brewers style, drinking homebrew, craft brew, reading beer reviews, and blind tasting. BOOM!

We kick off the show with a beer that’s has been 6 months in the making, John and Matt’sbrettanomyces-conditioned saison. You may recall a similar beer from episode 27 of season 1, their grisette-style saison. This is essentially the same beer, but with some corn sugar added at the end of the boil to dry out the beer a little more. This beer was fermented with Matt’s super-secret saison yeast. Ten gallons of this beer was made, and five gallons was keg-conditioned with ECY34, the “Dirty Dozen” brettanomyces yeast from East Coast Yeast. Matt and John are quite happy with how this beer turned out, and everyone agrees that it’s a winner.

Monkish Brewing Co. – Rara Avis

Next up is a very special beer provided to us by Brian White of Monkish Brewing Co., Rara Avis. This beer was made specifically for The Rare Beer Club, and was also served at The Bruery’s recent anniversary party, Copperversary, in Anaheim, California. Huge brett funk with a bit of acidity and fruity hop character make this beer absolutely fabulous. Big thanks to Brian for the hook up!

We end the show with “Guess That Brew” and “Going In Blind”. We haven’t played these games in quite a while, and their return is welcomed by all of us. Yvonne England joins us as our pouress for this session.

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E20 Show Outline

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Got a question? Feedback? Email us:feedback at fourbrewers dot com.

[S2/E19] On Location at Peace Brewing with Bradley Daniels May 11, 2015

Show notes

Season 2, Episode 19 – This week, we’re going full-throttle with the beer-geekdom and drinking beers with Brad Daniels at his awesome home brewery, Peace Brewing, the third of our three stops at three Orange County breweries.

This week, we’re at one of the coolest homebreweries in southern California, Bradley Daniels‘ Peace Brewing in Anaheim. While his place isn’t an actual “craft brewery”, his home is legendary in the Orange County beer world, and we thought it appropriate to feature his brewery/bar/man-cave in this, the last stop of our Orange County brewery tour.

Peace Brewing

We kick the show off with a blonde ale that Brad has brewed 12 times so far. This recipe was actually written by our very own Matt Becker when he worked at O’Shea’s Brewing back in the day. The beer was a hit with Brad’s friends, so he continued to brew it. Brad’s home is quite beautiful and he hosts many events that cater to a broad range of people, so having a beer that’s approachable and easy drinking is ideal. This beer is perfect for such occasions, but can also be appreciated by even the geekiest beer geek.

Brad has a very unique home brewery. It’s essentially a three-tier brewing system without the brewing stand. When Brad began homebrewing 25 years ago, he didn’t have a lot of money to spend on brewing equipment and he pieced together what he could. His brewing setup today is very much like his original system 25 years ago, with a few tweaks here and there. Brad gave us a quick tour of his setup and brewday in the video above.

Brad’s Brewing Area

Next up is a stout that Brad has on tap and in bottles nearly year-round, it seems. It’s an oatmeal stout that’s served with nitro on tap, but also traditionally conditioned in bottles for portability. This beer is a big hit in Brad’s circles, and in his own words, he “can’t seem to get away from it.” This beer is essentially a dry stout, but at a slightly higher ABV. “Brewer’s Licorice” is used in this beer to give it a unique edge.

Brad’s Homebrew Setup

We wrap up the show with a beer that was featured on a previous episode, Brad and Greg’scollaboration beer, Belgian Brunch. When we first tried the beer, we all agreed that it wasn’t quite ready for consumption. The carbonation wasn’t quite there, and the beer was a bit fragmented, overall. Seven months later, the beer is tasting great, but is still a suitable contender for cellaring.

Bradley Daniels

Brad is a genuinely great guy. He’s a true beer geek, upstanding citizen of Anaheim, and a gracious host. We can’t thank him enough for having us. We had a blast!

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E19 Show Outline More Photos from Peace Brewing

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[S2/E18] On Location at Barley Forge Brewing Co. May 04, 2015

Show notes

Season 2, Episode 18 – This week we’re on location at Barley Forge Brewing Co. in Costa Mesa, California, the second of our three stops at three Orange County breweries.

The second of our three brewery tour is Barley Forge Brewing Co. in Costa Mesa, California. Opening just six months ago, Barley Forge is already well on their way to becoming one of Orange County’s best craft breweries with a variety of beers ranging from the super-hoppy, to rich and exotic. Owner, Greg Nylen and Head of Brewing Operations, Kevin Buckley join us to talk about the brewery with a spread of Barley Forge’s outstanding brews.

Barley Forge Brewing Co.

We kick off the show with a Dortmunder-stlye lager from Barley Forge named Grandpa Tractor. This 5.0% ABV euro-style lager is made with Northern Brewer hops and was designed by Greg and Kevin to pair with Asian foods. It’s light, clean and refreshing, and translates well in bottle format, which we try along side the draft version.

Before we head into the IPA and stout beers, we take a detour into Belgium with Barley Forge’s Belgian-style amber ale, Goesting. This beer is 5.7% ABV and is brewed with Perle and Styrian Goldings hops. Orange peel is used during the mash to give the beer a slight citrus kick that doesn’t take center stage, and Achouffe yeast is used to ferment the wort and give it its Belgian edge. Stone fruit is prominent on the nose, and the beer pairs nicely with mild, nutty cheese and honeycomb.

What’s on tap at Barley Forge?

Next up is a side-by-side of two double IPAs from Barley Forge, One Louder, and Future Tripping. We acknowledge that none of us are new to the IPA style of beer, but Barley Forge’s IPAs stand out in that they can accommodate to a wider audience with different tastes. One Louder will appeal to someone who likes more of a balanced, NorCal-style IPA, and is brewed with Nelson and Chinook hops, with some honey malt to round out the flavor. Future Tripping appeals more to those who enjoy an aggressively bitter IPA, and is made with Simcoe and Amarillo hops. If you love SoCal IPA, then Future Tripping is your jam.

“This one goes to eleven.”

We wrap up the show with a delicious coconut stout made with rye malt named, The Patsy. We find out later why it’s called the Patsy, but if you’re up on your classic British sketch comedy, you’ll understand the reference. This beer is awesome! Huge toasted coconut and chocolate aromas on the nose lead one to think that this beer might be a little too rich when it’s tasted, but the rye malts cut right through the sweetness and makes for a drier, cleaner than expected finish. Beer floats, anyone?

The Brewhouse at Barley Forge

Thanks to Greg and Kevin for having us at the brewery. It really is a beautiful spot with a lot of great beers on tap and some great in-house eats. Kevin Buckley is a well-seasoned brewer who knows his stuff, and it shows in the quality of their product.

Before the start of the show, we met up with the team behind the craft beer documentary Blood, Sweat, and Beer: The Movie, Alexis Irvin and Chip Hiden. The documentary follows two start-up craft breweries from Maryland and Pennsylvania as they open up shop and get their beer out to the masses. Greg attended a screening of the film at the Newport Beach Film Festival last month, and it didn’t disappoint. You can save 20% on the pre-order price, which starts at $4.99 (it’s a sliding scale pricing model, so if you would like to kick in a little extra to help these two indie filmmakers out, you can), by using the code “beerme” at checkout.

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E18 Show Outline Blood, Sweat, and Beer: The Movie

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[S2/E17] On Location at Noble Ale Works Apr 27, 2015

Show notes

Season 2, Episode 17 – This week we’re on location at Noble Ale Works in Anaheim, California, the first of our three stops at three Orange County breweries.

We’re back with another round of on-location episodes and this time, we’re focusing on the Orange County beer scene. The OC is very much up and coming, in terms of the excellent beers that are being produced, with breweries sprouting up all over the place from Brea to San Clemente.

Brad Kominek (left) and Evan Price (right)

Noble Ale Works is the first stop on our Session #16 road trip, and we’re hanging out with head brewer Evan Price, and lead brewer Brad Kominek. We start off with a porter served on cask that’s very near and dear to Evan’s heart, Porter Exporter. Evan and Brad recently returned from a trip to England where they visited many English pubs and breweries. The trip inspired them to get more into traditional English beer styles as well as cask ale. Noble has been serving cask beer for quite a while now, but this trip to England really inspired Evan and Brad to go even further with the cask ale and traditional English beer styles.

Mind The Cask

Porter Exporter is actually a beer whose recipe was derived from a book that Evan is currently obsessing over, Ronald Pattinson’s The Home Brewer’s Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965. The use of brown malt is key to giving this beer its coffee overtones and dryness. Keeping with traditional, the beer was served on cask at 55ºF, and was a perfect beer to start our long day of recording.

The next beer is somewhat legendary in the beer geek world, Noble’s “golden milk stout with coffee”, Naughty Sauce. Sounds weird, right? How can a stout be golden?! Inspired by a blonde ale brewed by Jonathan Porter when he was still brewing at Tustin Brewing Company, Evan set out to make a beer of his own that incorporated all of the flavor, body, and aroma of a coffee stout while maintaining a golden color. Naughty Sauce is served on nitrogen, which gives it a super-smooth mouthfeel and fluffy white head that sticks to the inside of the glass. It’s a beautiful beer, and is described by Evan as a very approachable beer to new craft beer drinkers.

Evan Price pouring “We Saved Latin”

We wrap up with a collaboration beer that Noble made with another Southern California brewery, and friend of Four Brewers, Monkish Brewing Company. Evan was really blown away by the awesome brettanomyces beers that Henry Nguyen was making at Monkish, and decided it was time to make one at Noble. Evan admits that this beer was successful mostly because Henry really knows how to work with brettanomyces, and was gracious enough to throw some knowledge Evan’s way. The beer was bottle conditioned with brettanomyces about a month ago, and the brett character is already starting to shine. The name of the beer is We Saved Latin, and is set to be released in a month or so.

Big thanks to Evan and Brad for having us. Noble Ale Works has been killing it lately, and they are definitely worth checking out if you’re in or near Anaheim. They’re also within walking distance of the Honda Center and Angel’s Stadium. How rad is that?!

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E17 Show Outline

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[S2/E16] Saisons, Smoked Porters, and Hite...Oh My! Apr 20, 2015

Show notes

Season 2, Episode 16 - We’re going back to the homebrew this week with beers from John and Greg. Also, Hite.

We’re going back a couple episodes into the past with this show as we pregame for the now released Saison Showdown. We kick off the show with a brettanomyces version of Greg’s saison from episode 9 of season 2 that was fermented with brett trois yeast.

Wicked Weed and…Hite…

Next, we’re drinking a beer muled by Mr. Carlos Granillo, Wicked Weed Brewing’s TakéTaké Saison. North Carolina’s Wicked Weed Brewing is somewhat new to the craft beer scene and they’re already making waves with their well-crafted beers and recent success at the 2014 Great American Beer Festival.

Next up is a very special beer brewed by John and Carlos, Big G’s BBQ Smoked Porter. This beer clocks in at a very low 5.0% ABV, which technically disqualifies it from the porter category, so think of it as a “session smoked porter”. Five percent of the grain bill was smoked for three hours in Carlos’ smoker, and it sat on the top rack above a trip tip steak that was also in the smoker. Apple wood and cherry wood chips were used in the smoker, and half of this batch was aged for seven days in a used, five gallon whiskey barrel. The beer was brewed in 2012, and everyone agrees that it held up really well.

Since this show was the precursor to the Saison Showdown, we decided to “cleanse” our palates with a tasty Korean treat of a beer known as Hite Ice Point. This sort of “Japanese-ish/American-ish hybrid light lager” is a favorite of Jason’s and suffice to say, opinions of the beer were polarized…

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E16 Show Outline Session #15 Live Video Stream

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[S2/E15] The Saison Showdown, Part 2 Apr 13, 2015

Show notes

Season 2, Episode 15 - The Elite 8 of The Saison Showdown, and the reveal of the big winner.

We’re back with part 2 of The Saison Showdown and we’re pretty excited to announce the winner, which – SPOILER ALERT – is after the photo. We were all really happy with the results, and really taken back by how some of the beers did in the competition.

The Saison Showdown

Just to recap, in order of the combined average rankings of both Rate Beer and Beer Advocate, the beers we tasted on the show are as follows:

· Anchorage Brewing Company – Love Buzz· Boulevard Brewing Co. – Saison-Brett· Brasserie Fantôme – Saison· Logsdon Farmhouse Ales – Seizoen Bretta· Brasserie Dupont – Avec Les Bons Voeux· Brasserie Dupont – Saison Dupont· Boulevard Brewing Co. – Tank 7· Grassroots Brewing – Arctic Saison· Brewery Ommegang – Hennepin· The Bruery – Saison Rue· Prairie Artisan Ales – Prairie Ale· Crooked Stave Artisan Beer Project – Surette· The Lost Abbey – Carnevale· Firestone Walker Brewing Company – Opal· Monkish Brewing Co. – Selah· Propolis Brewing – Beltane

The “Elite Eight” that made it to the second round are as follows:

· Boulevard Brewing Co. – Saison-Brett· Brasserie Dupont – Avec Les Bons Voeux· Monkish Brewing Co. – Selah· Grassroots Brewing – Arctic Saison· Firestone Walker Brewing Company – Opal· Brasserie Dupont – Saison Dupont· Prairie Artisan Ales – Prairie Ale· The Lost Abbey – Carnevale

The “Final Four” that made it to the third round are as follows:

· Boulevard Brewing Co. – Saison-Brett· Grassroots Brewing – Arctic Saison· Firestone Walker Brewing Company – Opal· Prairie Artisan Ales – Prairie Ale

The finalists of The 2015 Four Brewers Saison Showdown:

· Boulevard Brewing Co. – Saison-Brett· Firestone Walker Brewing Company – Opal

The big winner of the 2015 Four Brewers Saison Showdown is:

· Boulevard Brewing Co. – Saison-Brett

The Saison Showdown Bracket

There you have it folks! Congrats to Boulevard Brewing Co.!

There are three awesome individuals that helped us with this massive blind tasting; Sara Kidd, “Dr.” Zack Alexander, and Bob Vreeland. We couldn’t have done this show in such an orderly and swift manner without the help of these pillars of podcast production. Our gratitude is extended to them for all of time.

BREW THE SHIT OUT OF IT.

Links to things from this week’s episode:S2/E15 Show Outline Session #15 Live Video Stream The Saison Showdown Score Sheet The Hand-Written Four Brewers Saison Showdown Bracket Sheet PDF of The 2015 Four Brewers Saison Showdown Bracket

Subscribe to the show:RSS iTunes – While you’re there, leave a review of 4B!Stitcher

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[S2/E14] The Saison Showdown, Part 1 Apr 06, 2015

Show notes

Season 2, Episode 14 - Here it is, folks! Part 1 of The Four Brewers Saison Showdown!

Hey everybody! We’re back with another showdown of whalez and whatnot, but this time, it’s a style of ale known as saison! We chose 16 saisons from around the world (that we could acquire), and ranked them in order of the average rankings of Rate Beer and Beer Advocate combined. Who will be the big winner? Well, if you really want to know, like, RIGHT NOW, you can listen to the first minute of the show where we tell you what the randomly served beers were, which will allow you to know which beers we were talking about as they were randomly served to us, you can check out the scoring sheet we used for the showdown, or you can checkout the episode 14 show outline. If you want to wait until part 2, which will be released next week, then skip the first minute of the show and ignore everything else we just mentioned. It’s up to you, dawg!

The Saison Showdown

Saison is a very diverse style of beer, and it’s a pretty old style as well. It tends to have diverse interpretations among brewers and consumers, and we tried to touch on the different styles of saison that are currently available on the market that we could reasonable acquire.

In order of the combined average rankings of both Rate Beer and Beer Advocate, the beers we tasted on the show are as follows: